You know there are some things that are not in the cooking books and there are not in any encyclopaedia for Greek cuisine. There are things that just come up from real life and are…just there!
When I was young one of the many foods that I hated was the so called, Lachanoprassoryzo! Ok I know you don’t understand what it is but it means, Cabbage and leek rice. Why did I hated it? Cause it had only vegetables inside and that’s something that no child can ever take!
Despite all that, when you get older, things changes and you want more vegetables into your diet in order not to feel bad about the excessive alcohol that you consumed the previous night… So the previous weekend I remembered about this recipe and in fact I found details in some papers with recipes that my mother wrote for me when I first came in to UK.
However, here is the thing, when I checked around in the net to make sure that my mother has written the recipe correctly , I never found a similar recipe!. It was either cabbage rice or leek rice the typical greek recipe. I was angry! So I asked my mother to explain herself! I couldn’t believe that all those years I was brought up with a recipe that it wasn’t cooked as thousands and thousands of years before!!! Surely there had to be a reason!
According to her , the traditional recipe is either cabbage rice or leek rice but once my father had the idea to “marry” all of the ingredients into one dish and she how it will come up adding also carrots.
To be honest I am sure my father heard that story somewhere else also, but it was a good story to tell , I think 🙂
CABBAGE AND LEEK RICE (LACHANO PRASSO RIZO)
- 1 medium but beautifull cabbage sliced
- 3-4 leeks cut in rounds
- 2 (sweet) little carrots cut in small rounds
- 1 cup of -extremely- white rice (more or less for 2 people)
- A small -cute- bunch of parsley, chopped
- Salt and pepper
- A teaspoon of olive oil
- (red hot) Chili peppers (not necessary, if we want)
- The juice from half a lemon
Update 5/12/2013
My brother complain recently that the recipe wasn’t clear enough. So he couldn’t how to make the food now that he lives 2 blocks away from in London. I guess he was right but i will not tell him that. I think i was more caught in the history of this dish rather than how to make it. So, lets makes it clearer.
- In a big pot put a bit of olive and in medium heat throw the leeks inside that you have cut before in small round pieces. Let them sizzle for 3-4 minutes and then add, the cabbage, the parsley and stir really good.
- Add some water to cover the cabbage, the carrots and let it boil for around 20-30 minutes. Basically until you see the cabbage and the carrots to start and become softer.
- Add the rice, and then add more water if needed, in order to cover the rice. stir a bit more and let it boil for 15-20 minutes.
- Remove the water with a strainer and serve it adding some lemon.
Unfortunately in the picture is not really clear…but the more vegetables, the better rather than rice.. either way enjoy it! 🙂
